Almond, Pomegranate and CousCous Salad
A deliciously fluffy couscous salad with tons of fresh herbs, lemon juice, bursts of pomegranate seeds, and crunchy toasted flaked almonds. This tastes great with roasted joints of spiced meat, or on its own!
Equipment
- Saucepan or bowl for the couscous
- Frying pan or oven tray for the almonds
Ingredients
- 300 grams (1½ cups) Cous cous
- 375 ml (1½ cups) Bone broth, vegetable stock, or water
- 1 tablespoon Extra virgin Olive Oil
- 1 Lemon juice
- 30 grams (½ cup) Fresh mint
- 30 grams (½ cup) Fresh parsley
- 30 grams (½ cup) Fresh coriander (cilantro)
- 30 grams (½ cup) Fresh chives
- 80 grams (½ cup) Flaked almonds
- 100 grams (⅓ cup) Pomegranat seeds
- Salt and pepper
Instructions
- Place the couscous into a saucepan or bowl that you have a lid for. Heat the bone broth or vegetable stock until it reaches boiling point.
- Pour 300ml or 1 cup of the broth over the couscous and add the olive oil. Stir and cover for 5 minutes.
- Uncover, fluff with a fork, and add remaining broth and lemon juice. Cover for another 5 minutes.
- Toast the flaked/sliced almonds by tossing them in a hot, dry frying pan or placing them on a tray under the grill/broiler. Watch them so they do not burn; we want a golden color.
- Finely dice the herbs and stir them into the couscous along with salt and cracked black pepper. Transfer to a serving dish.
- Sprinkle the pomegranate seeds and toasted almonds over the top of the couscous and serve.
Nutrition
Calories: 474kcalCarbohydrates: 70gProtein: 18gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.003gSodium: 51mgPotassium: 444mgFiber: 8gSugar: 5gVitamin A: 1278IUVitamin C: 22mgCalcium: 110mgIron: 3mg
Tried this recipe?Let us know how it was!